Kursaal

In the sparkling Palacio de Congresos, between Playa Zurriola and the River Urumea, this establishment has dining is on two levels, with the haute cuisine served on the upper floor. On the ground floor is a gastropub with a livelier atmosphere. Most of the cuisine here, inspired by the recipes of Martín Berasategui, is post-modern. Crisp-skinned Iberian suckling pig is served with its stewed ears with an apple cream sauce; spider-crab meat comes with an anchovy sauce and cauliflower cream. The fish of the day is roasted in its skin and served with strips of eggplant (aubergine). For dessert, you might opt for a spicy peach gnocchi, with coconut milk ice cream and a lime-skin juice flavoring.

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